Kai Market Recipes at Made in Hawaii

Chef Colin Hazama

Visit the Made in Hawaii Festival this year, and be sure to see Colin Hazama, of Kai Market, cook the following dishes during a live cooking demonstration.

Popo’s Oxtail Soup

Shiitake mushrooms, Kai Choy and Ginger Cilantro Pesto

For 6 people

5 lbs Oxtail (cleaned salt and pepper roasted)

1 hand smashed Ginger root

1 sweet Onion julienne

10 pc Star Anise

2 cups Cabernet Wine

Fresh Orange Peel from 1 orange

½ bunch Cilantro Stems only

1 tbspn Sambal (Chili Paste)

¼ cup Oyster Sauce

¼ cup Soy Sauce

½ cup dried wood ear mushrooms

1 cup raw peanuts

1 ½ gallons water

2 tbspns Sesame Oil

Season with Salt & Pepper

Vegetables:

2 whole Kai Choy (Quartered and cut in 1 inch dice)

1 table spoon of scallion (white only) cut in Julienne

Lotus root(washed peeled and thin sliced)

4 Oz Shitake Mushrooms quartered

Fresh Cilantro for Garnish

For the Pesto: Sizzling Ginger Cilantro Pesto

2 tbspns cup Oyster Sauce

1 piece of Thai chili (minced)

1 cup mince ginger

½ cup minced cilantro

½ cup thinly sliced green onion

1 tbspn kosher salt

2 tables spoons of sesame oil

1 cup of peanut oil

1. Combine all but oil into a mixing bowl, mix well and let sit. Cool the liquid down. 2. In a different pot combine Peanut & Sesame Oil. Bring up to smoking. 3. Burn the pesto mixture in the bowl.4. Take the cilantro ginger mix and place it in the food processor and puree into a pesto consistency cool and save for garnish.5. Season oxtail well and roast in the oven at 400 degrees until it's nicely browned. 6. Next in a large pot sauté the onion and add in the sambal, oyster sauce, soy sauce and red wine. Cook for a few minutes, then add the water and oxtail and remaining ingredients. 7. Bring up to a boil and simmer on low heat. Cover for about 3 -4 hours. Be sure to skim the scum and fat making sure that broth is clean and clear. 8. Once oxtail has reached its fork tender texture, add in the vegetables and continue to simmer for another 5 minutes. 9. Remove from heat and check for seasoning. Serve over hot rice and garnish with fresh Cilantro and Ginger cilantro pesto.

Asian “Poisson Cru”

Big Eye Ahi and Japan Hamachi, Hydroponic Watercress and Coconut Yuzu

For 4 people

For the Fish:

1x 8 oz block Sashimi Grade Ahi Tuna

1 cup cubed Ahi, reserve 8 thin slices

1x 8 oz Block Sashimi Grade Hamachi

1 cup cubed Hamachi, reserve 8 thin slices

For the Coconut Yuzu Cream:

1 cup coconut milk (Chaokoah Brand)

¼ cup sugar

½ table spoon kosher salt

1 oz ginger snashed

1 stock lemongrass, smashed & brused

½ table spoon corn starch

2 table spoons Yuzu juice (sub with local Lime Juice)

1. Combine all ingredients in a small pot except for Yuzu juice and Corn starch. 2. Bring to a boil and simmer for 10 min on low heat. Add a little water to corn starch and make it slurry. 3. Whisk the corn starch into liquid until sauce thickens, remove from heat, let cool and reserve.

For Shichimi Oil:

2 table spoons dry Shichimi Peppers

1 cup Grape Seed Oil

½ tablespoon Kosher Salt

1. Combine all ingredients together in the pot. Bring up to 185 F degrees, turn off the heat and remove. 2. Let sit for 15 min. Strain oil from a fine mash sieve. Set aside.

For “Poisson Cru”:

½ Cup of Coconut Yuzu Cream

1 Cup diced Ahi

1 Cup diced Hamachi

¼ cup of green Onions thinly sliced

¼ Mauai Onions or Sweet Onions thinly sliced

½ Thai Chili minced

1 table spoon of pickeld Ginger

2 Kaffir Lime leaf minced

Salt & Pepper to Taste

Half a cup Hydroponic Watercress (wash cleaned, stems removed)

Garnish:

16 Taro Chips

Hydroponic Watercress

Shichimi oil

1. Place 2 slices of Ahi & 2 slices of Hamachi on a plate (alternate). 2. Combine all ingredients (except Watercress) in a mixing bowl. 3. Place ¼ cup of the mix “Poisson Cru” forming a thin line on top of the sliced fish. 4. Then garnish with Taro Chips or Sweet Potato Chips. Tap with Hydroponic Watercress.